Mutton Mughlai Biryani Recipe/Mughlai Mutton Biryani Recipe

A rich and delicious Mughlai mutton biryani...This Mughlai Mutton Biryani is  midly spiced the mutton is succulently cooked and the Rice is simply  flavourful and aromatic..
Unlike the other recipes from my blog this mutton is not marinated in curds before but boiled with few spices instead..then the stock is used to give a lovely flavour to the  mutton gravy and this is what makes this mutton mughlai biryani so yumm..Do try this rich yet easy to make mughlai mutton biryani..

Ingredients
Basmati rice 1/2 kg ( soaked for 30 minutes)
Mutton 1/2 kg
1 1/2  tbsp ginger garlic paste
1 tsp saunf/fennel seeds crushed
2 onion sliced and fried
1/2 cup yogurt/curds/dahi
10-12 almonds
1 1/2 tsp red chilli power
1 tsp garam masala powder
2 bay leaves
2 small tomatoes
10 --15 cashew
 1/4 cup oil
1 1/2 tbps ghee
2-3 green chillies slitted
1-2  tsp rose water
whole garam masala( 2 -3 cloves,1 inch cinnamon stick,3-4 green cardamom,2-3 cloves )
2 potatoes Cut in quaters and fried (optional)

Method

• Boil mutton with salt,saunf/fennel seeds  and whole garam masala ...do not over cook the mutton
• Fry sliced onions till crispy brown and keep aside
• Grind almonds cashews and tomato to a puree
• Boil rice with salt, cumin ,cardamom star anise and bay leaves till 3/4 th done
• Drain the rice and keep aside
• To the warm 2tbsp milk add saffron and keep aside
• Heat a vessel add ginger garlic paste and fry till raw smell goes off
• Now add only the boiled mutton,reserve the stock for later

• Saute the mutton well for 4-5 minutes over medium flame
• To this add the tomato cashew paste and fry well for sometime until it starts leaving oil from sides
• Add the red chilli ,garam masala powder
• Add  fried onions,curds and mix well then  add the mutton stock  and mint leaves and 1-2 green chillies slitted
• Let it come to a boil ,switch the flame off

• In the Vessel in which you are arranging the biryani add ghee let it melt
• then spread a layer of rice
• Sprinkle some fried onions
• Then put the mutton masala layer and add fried potatoes if using.
• Spread coriander and mint leaves over this
• Now add the remaining rice
• Top it with fried onions ,saffron infused milk
• Make 4 holes with back of a spoon or a knife and pour 1/2 tsp ghee into each hole
• Sprinkle some rose water on the top and cover the lid tighlty
• Let it cook on dum for 20 minutes
• Serve hot with any raita